I recently found myself missing Potato Latkes from Joan and Ed’s Jewish Deli (just outside of Boston) so when I got 3 lbs of Russet Potatoes from the CSA this week, I knew exactly what I was making. The recipe is from The Voluptuous Vegan by Myra Kornfeld. They were served with applesauce and Tofutti sour cream. We also had steamed broccoli and a salad in an effort to disguise this dinner as healthy.